I like them "Etouffe" style, smothered, Cajun style. Take your favorite Cajun spice rub (emerils is great you can find it on-line) and season the ribs. Let stand for an hour or two to come to room temperature. Brown the ribs in a frying pan with a cover, using 1/4 vegetable oil. Remove from pan (you may have to do this in batches for proper browing). To the pan add 1-2 large onions sliced in half moon rings (a lot-your smothering the ribs with onions), and the rest of the Cajun trinity, 1 bell pepper diced, and 2 stalks of celery diced. Soften these down until the onions are golden. Add a tablespoon or two more vegetable oil and then add 1/4 cup of flour (sortof making a roux so you want 1/1 ratio oil to flour) and cook for 4-6 minutes to cook off the flour and create a light brown roux. To this add 2-3 cups of home made chicken stock and bring to a boil, stirring to dissolve the roux. Add the ribs back into the pan and cover. Turn the flame to the lowest setting you have (or as I do, put the whole thing in a 325 degree oven) and simmer very gently for 1-1/2 hours until the ribs are tender. Serve over mash potatoes or rice, sautéed spinach on the side.
I like to sprinkle them with a smoked salt such as hickory and then grill them. I have a gas grill and preheat both sides on HIGH for about 15 minutes. Oil the grill. Turn off one side and grill the ribs on that side (indirect heat). Grill the ribs for about 45 minutes and then turn them and grill for about another 25 minutes until the ribs reach a temp of 150-160 degrees. You can also cook them in a 325 degree oven. Set a rack over a baking sheet lined with foil and cook for 40-50 minutes. Run the ribs under a broiler for a couple of minutes if you want crispy edges.
I've found that "boneless country-style ribs" seems to have become a catch-all term that can be any boneless cut from pretty much anywhere on the pig (although that's not always a bad thing). Take a close look at the meat; if it's marbled with fat and connective tissue then braise it or barbecue it, lean and low/no fat should be brined and pan roasted as you would for a pork loin or center-cut pork chop.
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